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Salt

Technically a wine bar, Salt's got more than a fine selection of Portuguese ­vinhos. Barman mixes mai tais with homemade orgeat (which he makes with roasted almonds and orange-blossom water) and pops bottle-carbonated cocktails for (the Sparkling Aperitivo tastes like a Negroni went to bed with a creamsicle – in a good way). He is always tinkering with new territory – from a charred cedar Manhattan he pan-smokes in front of you to house-made bitters showcasing local flavours. Stay tuned for the fruits of a (still incubating) leather-aged cocktail program and a bone-marrow-washed vermouth.